Blueberry Crumble Protein Smoothie

Blueberry Crumble Protein Smoothie

My latest obsession… healthy, delicious, and satisfies my dessert cravings!

I dislike protein powder.  I can usually taste the chalkiness, the artificial flavor, and the strange texture.  I’ve tried it multiple times in multiple forms, and eventually gave up on it because I couldn’t stand the taste.  I have a large bag of protein powder in my pantry that I just didn’t want to throw away, but it literally just sits there taking up space.

Well, thanks to Anna G. from Breakthru Fitness, I have been introduced to her newest concoction – the Blueberry Crumble.  It is SO GOOD.  So good that when I am doing an intense workout like Peak 10, I dream about the Blueberry Crumble and use it as motivation to work harder.  So good that when I’m drinking it, I can’t stop even though I’d like to save half for later (which I never do).  So good that when I finish drinking it, I am actually very very sad, maybe depressed even.  So good that I look forward to having one every single day.  Yum (as I finish my last sip of today’s allotment).  Sigh.

Thank you Anna, for sharing this wonderful recipe with me and for changing my view on protein powder tasting good.  Now I can actually follow up my workouts with a healthy, protein-packed drink that I absolutely love love love.  Hope you guys love it like I do!!!

Blueberry Crumble Protein Smoothie

Ingredients

* 6 ounce Almond Milk (I use Trader Joe’s Vanilla Unsweetened)

* 3/4 tablespoon Almond Butter (I use Trader Joe’s Raw Crunchy Unsalted)

* 1 scoop Whey Protein Powder (I use GNC and get the vanilla flavor)

* 1 scoop Granola (I use Trader Joe’s Lowfat Granola with Almonds)

* 1/3 cup fresh Blueberries

* 1 cup ice

Directions

Toss all the ingredients into a blender.  Pour into a large cup and I dare you to only drink half =)

Serving Size: A delicious 16 ounce smoothie.

Calories: 311

(or you can make a 12 ounce smoothie with only 241 calories using 4 ounces of Almond Milk, 1/2 tablespoon Almond Butter, 1 scoop Whey protein, 1/5 cup Granola, 1/4 cup Blueberries, and 3/4 cup ice)

Easy Scallops With Spinach and Zucchini

Easy Scallops With Spinach and Zucchini

Healthy, delicious, and easy to make scallop dinner.

*****

Easy Scallops With Spinach and Zucchini

I am not a fancy chef by any means but somehow you add scallops in your recipe, and it just feels like you’re a fancy chef.  And that’s a good feeling when most of the time, I think my cooking is rather average.  This dish is super easy and fast to make, not to mention it is healthy!  Did you know that 3 scallops is only 100 calories???  Score!

Ingredients

* 2 Tablespoons Olive Oil or Cooking Oil

* 2 Garlic Cloves

* 1 Pound Baby Spinach

* 1 Pound Zucchini (about 4 medium)

* 1 Tablespoon Butter

* 6-8 Costco Frozen Jumbo Scallops (of course you can buy fresh ones, but these frozen ones are convenient to have on hand and are still tasty!)

* salt, seasoning salt, and pepper to taste

Serving Size: 2

Directions

1) Defrost the scallops in a bowl of cold water.  Replace the water every 2-3 minutes for about 7-8 minutes.  When the scallops are defrosted, remove them from the water and place them on a dry paper towel.  Pat the scallops dry.

2) While the scallops are defrosting, start peeling the zucchini and cut into thin, round slices.  Set aside.

3) Mince the garlic cloves and set aside.

4) Heat a large pan or wok on medium-high heat and add 1 Tablespoon oil.  Wait about 30 seconds for the oil to heat up.

5) Add the zucchini slices and saute for about 7 minutes or until soft but not soggy.  Add salt to taste.  Remove zucchini into a bowl and set aside.

6) Add the other Tablespoon of oil into the same pan and the minced garlic.  Saute about 15 seconds, then add the spinach leaves and saute for 4-5 minutes or until juices start to come out.  Add salt to taste then turn off heat.

7) Remove half the spinach leaves into the center of a serving plate/bowl.  Arrange zucchini slices around the spinach for a nice optional presentation.

8) Turn stove to medium-high heat again and add 1 Tablespoon of butter, letting it melt evenly around the pan.

9) Carefully place each scallop on the wok, making sure that the scallops are not touching each other and you do not touch the scallop after you put it down.  Let it sit for 2 1/2 minutes.

10) Use tongs to gently turn over each scallop, again not touching or moving other scallops.  Cook for another 2 minutes as you add a pinch of seasoning salt and a generous amount of pepper on each individual scallop.   Do not overcook the scallops – they should be on the stove for no more than 5 minutes!

11) Remove scallops and place them on top of the bed of spinach leaves.   Enjoy right away!